September 24, 2014

Chinese Chicken Salad

Here is a recipe passed down from grandma to ma to my wife. She loves to make this. It's like a nostalgic reminder of her childhood, especially the holidays. Personally, I could do without the maifun, so if you don't want it, try it without.

This recipe also walks you through cooking and shredding the chicken, but if you already have some on hand or prefer another method, I'd love to hear it! Enjoy!

Chinese Chicken Salad

Yield: 8+ servings
  • 2 lbs chicken breasts
  • 1 tablespoon canola oil
  • 3/4 cup water
  • salt and pepper
  • 1 head iceberg lettuce, chopped and sliced
  • 1 package maifun
  • oil for deep frying
  • 3 green onions, only the green parts, sliced
  • 1/8 cup toasted almonds
  • 1/16 cup toasted sesame seeds
  • 4 tablespoons sugar
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons white vinegar
  • 1/4 cup canola oil
Cooking Directions
  1. Pat the chicken breasts dry and season with some salt and pepper. In a large skillet, heat the 1 tablespoon of canola oil, and cook the chicken breasts top-side down until browned, about 5 minutes. Flip the breasts and add the water and additional salt to the water. Cover and simmer on low for 7-10 minutes, until cooked. Let cool slightly (at least 15 minutes) before shredding.
  2. Deep fry the maifun in batches until all are puffed up. Set aside on plates with paper towels.
  3. For the dressing, mix together the last 5 ingredients.
  4. When ready to serve, mix the chicken and lettuce together. Then add in the maifun, then the green onions, almonds, and sesame seeds. Finally, mix in the dressing.

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